Cut from our skin on boneless pork loin joints our butchers cut these 2lb (1kg) joints to size before scoring the crackling.
Crackling Top Tip : The night before cooking add plenty of salt to the cracking and into the scores. On the day remove the joint 4 hours prior to cooking and crank up the heat to fall blast and cook for 20-25 minutes before turning down to ensure the crispiest crackling.
With everyone tightening their belts and bracing for winter we thought we would offer some relief with our new Essentials Range to help keep the cost of feeding your family down.
Our new essentials pack will be changing every fortnight our box is offered at £24.99 for one off purchases or subscribe to 10 x fortnightly subscriptions for £19.99 per fortnight
Week Commencing 19th and 26th's Box will include :
4 x 4oz Steak Burgers
1lb Diced Braising Steak
2lb Pork Loin Roasting Joint
2 x 10oz Pork Loin Steaks
6 x Lincolnshire Sausages
4 x Bone in Skin on Chicken thighs
All items in our essentials pack come vacuum sealed so can be frozen down without spoiling the quality allowing you to store for up-to 3-6 months.